Nothing speaks of spring more than fresh asparagus. I adapted this recipe to include shitake mushrooms because they just lend that earthy or woody taste that marries so well with asparagus.
1 1/2 lbs. fresh asparagus trim or cut off woody ends
1 lb. shitake mushrooms
1/4 cup sliced green onions
2 T. butter
2 T. flour
2 tsp. chicken stock base (I use Better Than Broth)
3 1/2 cups 2% milk
salt and pepper to taste
Boil asparagus, shitake mushrooms and onions in just enough water to keep from boiling dry. *Don't worry about overcooking-this mix will be pureed in a food processor anyway. Puree vegetables. In a saucepan melt butter, add flour, stock, salt and pepper to taste, add milk and stir until smooth and thickened. Add pureed vegetables and stir to heat through.